My blogging buddy, Betsy of JavaCupcake, is getting ready to say goodbye to her husband. He’s being deployed for 9 months. 9 months, friends. I whine and complain when Paul has to travel for 5 days. Tell me that’s not a big, fat dose of perspective.
Needless to day, Betsy isn’t exactly in the mood for baking, photographing, and writing right now. So she asked me to help her out.
I love pie – probably as much as Betsy loves cupcakes – all restraint is out the window if it’s sitting in front of me. And I make no apologies for that! Cream pies and fruit pies are among my favorites and I find anything in mini form or portable makes me uber happy.
So I made blueberry hand pies for you today.
Using pre-made pie crust makes these ridiculously easy, but you could certainly use your own. Either way, sweet and delicious!
Blueberry-Coconut Mini Hand Pies
Prep time: 20 minutes
Cook time: 30 minutes
• 1 1/2 cups fresh blueberries
• 1/3 cup shredded coconut
• 1 tablespoon corn starch
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 large egg
• splash of milk
• 2 pie crusts from 1 Pillsbury box (14 ounce)
• turbinado sugar
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
In a small bowl, toss together the blueberries, coconut, corn starch, salt, and lemon juice. In another small bowl beat the egg and milk together.
Sprinkle some flour on a large cutting board and carefully unroll one of the pie crusts and place on board. With scissors or pizza cutter, trim the rounded edges. Then cut into 6 equal rectangles. Place a tablespoon of the blueberry mixture on one end; brush edges with the egg wash and fold top half over the fruit to enclose. Using a fork, press to seal.
Transfer pies to the parchment paper, about 2 inches apart. Brush the tops with the egg wash, sprinkle with the turbinado sugar, and slice two small vents in the tops. Bake for 30-35 minutes until golden brown. Serve warm or at room temperature.